Spaghetti Squash with Pine Nuts, Sage, and Romano is a cozy, low-carb dish that perfectly balances the sweet, nutty flavors of roasted squash with aromatic herbs and salty, savory cheese
Ingredients
- 1 spaghetti squash, halved lengthwise and seeded
- ¼ cup toasted pine nuts
- ¼ cup grated Pecorino Romano cheese
- 2 tablespoons chopped fresh sage
- 2 teaspoons butter, melted
- salt and pepper to taste
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Place the squash, cut side down, in a large baking dish.
- Bake the squash in the preheated oven for 50 minutes.
- Scrape flesh of squash from the rind using a fork and place in a bowl. Add the pine nuts, cheese, sage, butter, salt, and pepper; toss to combine. Serve immediately.
